Chicken Soup with Pumpkin and Rice

Recipe:

Prepare the broth. Place the chicken legs in a saucepan. Add the crushed garlic cloves, bay leaf, peppercorns and onion cut in crosswise. Add water and a little salt.

Place the pot on the stove and bring to a boil over medium heat. Then reduce the heat to a minimum and simmer for about 30 minutes without a lid. After this time, remove the chicken legs from the broth and let them cool slightly to handle.

Continue cooking the broth for another 10-15 minutes. Remove the meat from the chicken legs and cut into pieces.

Chop the onion and garlic. Cut the pumpkin into 1-1.5 cm cubes.

Heat 2 tablespoons of vegetable oil in a heavy-bottomed pot over medium heat. Add the onion and cook, stirring, for about 3-4 minutes. Add the pumpkin and cook, stirring, for another 3 minutes.

Add the garlic and spices to the pot.

Cook, stirring, for about one minute. Add the rice.

Pour in hot broth, bring to a boil, reduce heat to low, and cook without a lid until pumpkin is tender and rice is cooked, about 20-25 minutes.

At the very end, add the chicken to the pot. If necessary, add salt to the soup and heat for a few minutes.

Serve sprinkled with herbs to taste.

Bon appetit!